This delicious rich chocolate cake is ideal for celebrating Valentine’s Day with your partner.
Chocolate Cake Dessert at O’Farrell Restaurant, Acassuso, Buenos Aires, Argentina Photographic Print
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Ingredients
9oz semi sweet (plain) chocolate
7oz ground almonds
6oz butter
1/2 cup (4ozs) fine grained (caster) sugar
4 eggs
5 or 6tbs strawberry jelly (jam)
Method
1. Preheat the oven to 350 deg F (180 deg C). Line the base of a 9 inch square cake pan and grease well. (A romantic touch would be to use a heart shaped cake pan). 2. Melt 6 ozs of the chocolate (see techniques).
3. Separate the egg whites from the yolks and beat the whites until they form stiff peaks.
4. In a separate bowl, beat 4ozs of the butter with the sugar until light and fluffy. Stir in the almonds, egg yolks and cooled melted chocolate. Beat until well mixed.
5. Carefully fold the egg whites into the chocolate and almond mixture and pour into the cake pan.
6. Bake for about 55 minutes until firm. Allow to cool in the pan for about five minutes and the turn onto a cooling tray.
7. When cold, spread the strawberry jelly (jam) over the top of the cake. Do not worry if the cake sinks a little or if there are any cracks, as they will be covered by the frosting.
8. For the frosting put the remaining butter and chocolate into a basin and melt as shown in techniques. Stir together well until smooth and glossy and pour on the top of the cake, and spread evenly.
Tags: baking | Cakes | chocolate | cooking | recipes | Valentine's Day
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